Baniza with Spinach and Feta Filling

Mix the flour with baking soda and sieve on the work surface. Make a hollow in the middle. Add yogurt, oil and salt and use a fork to work everything from the edge of the flour to a crumbly dough. Then continue working with your hands. Lightly moisten your hands with water approx. 3 times in between and knead the (initially very dry) dough into a supple, smooth dough. It must not stick and must be elastic. Wrap in cling film and let rest for at least 15 minutes at room temperature.

Put the sheep's cheese in a bowl and finely crush it with a fork. Wash the spinach, spin dry, roughly chop and add to the sheep's cheese. Also add the egg and yoghurt and mix everything with the paddle of the hand mixer to a homogeneous mass. Season to taste with salt, pepper and sugar. Hold ready.

Melt the butter over low heat. Preheat the oven to 180 °. Line the tray with baking paper.

Cut the dough into 6 equal portions. Roll each out thinly (about 17 x 21 cm). Now 3 are always layered on top of each other, whereby the lower and middle are generously coated with the melted butter. When the butter has set again, roll out the two layered pieces again thinly (about 22 x 32 cm).

Now first brush the dough sheets well with the melted butter and pour the filling on top. Then roll up both of them from the long side and lay them on the sheet in a spiral shape. Brush the surface with half of the remaining butter, place in the middle of the oven and bake for approx. 35 - 45 minutes until golden brown. Brush again with the rest of the butter in between.

These pastries are a tasty, savory side dish for anything that is fried. Tastes best if it is slightly warm and crispy. But also goes well with fresh salads ............. or tastes good on its own. It can easily be reheated in the oven.

The above personal information relates to a pastry, which is enough for 2-4 people depending on the use.